Lobster and avocado salad with tomatoes and basil {gluten-free} Recipe

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Ingredients

For the dressing:
1 clove garlic
1/2 cup plain low-fat Greek yogurt
1/4 cup grated Parmigiano-Reggiano cheese
2 tsp Dijon mustard
2 tsp red wine vinegar
Juice of 2 limes
1/2 tsp agave nectar
2 tsp extra virgin olive oil
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
Tail, claw and knuckle meat from 3 lbs of lobster, cut into large chunks (2-3 cups total)
2 avocados, cut into chunks
2 ripe tomatoes, any type, cut into chunks
6 large fresh basil leaves, roughly chopped

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